Chicken Lo Mein
A comforting and flavorful dish featuring tender chicken, crisp vegetables, and silky noodles tossed in a rich sauce.
Ingredients
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar (or honey)
- 1 teaspoon ground ginger
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon sesame oil
- 1 tablespoon sesame oil (divided)
- 1 pound chicken breast or thighs (cut into bite-sized pieces)
- Salt and pepper (to taste)
- 1 cup napa cabbage (shredded)
- 1 cup cremini mushrooms (sliced)
- 1 large carrot (julienned)
- 1/2 cup snow peas
- 2 cups bok choy
- 3 cloves garlic (minced)
- 8 ounces lo mein noodles (egg noodles)
- Garnish: sesame seeds, red chili flakes
Instructions
- Bring a pot of water to a boil for the lo mein noodles.
- In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, ground ginger, and sriracha. Set aside.
- Heat 1 teaspoon of sesame oil in a large wok over medium-high heat. Add chicken, season with salt and pepper, and stir-fry for 3-4 minutes until cooked through. Remove chicken and set aside.
- Add 1 tablespoon of sesame oil to the wok. Stir-fry napa cabbage, bell pepper, mushrooms, and carrot for 5-6 minutes until slightly softened.
- Add snow peas, bok choy, and minced garlic. Stir-fry for another 2-3 minutes until vegetables are tender but still crisp.
- Cook the noodles according to package instructions, then drain and add to the wok with the chicken and sauce.
- Stir everything together until evenly coated and heated through. Garnish with sesame seeds and red chili flakes before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until hot.